INGREDIENTS:
- 2 1/2 cups cake flour, stir before measuring
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 ounces butter (1/2 cup)
- 1 1/2 cups granulated sugar
- 2 tablespoons finely grated tangerine zest
- 1 cup tangerine juice
- 4 large egg whites
PREPARATION:
Sift the flour, baking powder, and salt into a bowl; set aside. In a large mixing bowl, beat butter until light. Gradually beat in sugar; beat until light and fluffy. Add the tangerine zest and stir to blend. Add the sifted dry ingredients to the batter about 1/3 at a time, alternating with half of the tangerine juice, ending with dry ingredients. Beat until smooth and well blended. In another bowl beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter until well blended.
Spoon batter into the prepared pan. Bake for 25 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the cake. Cool in the pan for 10 minutes; turn out onto a serving plate to cool completely. Glaze with the tangerine glaze (instructions below) or dust with powdered sugar.
Tangerine Glaze: Combine 1 cup of sifted powdered sugar with 1 tablespoon of melted butter, 2 teaspoons finely grated tangerine zest, and enough tangerine juice to make a glaze which can be drizzled over the cake with a spoon.
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